Delicious Apple Slab Pie (Printer-friendly)

Golden, flaky crust filled with spiced apples—perfect for sharing at gatherings.

# What You'll Need:

→ Crust

01 - 3 1/2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 1/2 teaspoons salt
04 - 1 1/2 cups cold unsalted butter, cubed
05 - 1/2 cup ice water, plus more as needed

→ Apple Filling

06 - 8 medium apples, peeled, cored, and sliced
07 - 2/3 cup granulated sugar
08 - 1/3 cup light brown sugar, packed
09 - 1 1/2 teaspoons cinnamon
10 - 1/4 teaspoon nutmeg
11 - 1/4 teaspoon salt
12 - 3 tablespoons cornstarch
13 - 2 teaspoons lemon juice

→ Assembly

14 - 1 egg, beaten
15 - 1 tablespoon milk
16 - Coarse sugar for sprinkling

# How To Make It:

01 - Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper or lightly grease with butter.
02 - In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter using a pastry blender or until coarse crumbs form. Gradually add ice water, mixing just until dough holds together. Divide dough into two portions, making one slightly larger.
03 - On a lightly floured surface, roll out the larger dough portion to fit the bottom and sides of the prepared baking sheet. Carefully transfer dough to pan and press evenly into place.
04 - In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, cornstarch, and lemon juice. Toss thoroughly until apples are evenly coated.
05 - Spread apple mixture evenly over the bottom crust. Roll out remaining dough and place over apples. Trim excess dough, pinch edges to seal, and cut several small slits in top crust for steam venting.
06 - Whisk egg with milk until combined. Brush mixture evenly over top crust using a pastry brush. Sprinkle with coarse sugar if desired.
07 - Bake for 35 to 40 minutes until crust is deep golden brown and filling is bubbling actively through vent slits.
08 - Let pie cool for at least 30 minutes to allow filling to set. Slice into squares and serve warm or at room temperature.

# Expert Tips:

01 -
  • Feeds a crowd without the hassle of making multiple round pies
  • The rectangular shape means more of that golden, flaky crust edge per serving
  • Easier to transport and slice than traditional pies, making it perfect for potlucks
02 -
  • Cold ingredients are non-negotiable for flaky pastry. Warm butter creates tough, mealy crust instead of tender layers
  • The filling needs to bubble vigorously through the vents to ensure the cornstarch has fully activated and thickened
  • Cooling time is just as important as baking time. Cutting too early will result in a runny, messy pie
03 -
  • Freeze the butter for 15 minutes before cutting it into the flour for extra flaky results
  • Use a rimmed baking sheet without fail, or you will have a smoky mess in your oven
  • Brush the beaten egg wash over the entire crust, including the edges, for even browning everywhere

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